Stuffed Chard Leaves with Beef and Couscous, served with a spicy Tomato Sauce.
Stuffed Meatloaf, with cheese, dry-cured ham and spinach; finished with tomato sauce
Veal Rolls stuffed with Asparagus, Prosciutto and Cheese, finished with a light Marsala sauce
Veal Rolls Stuffed with Caramelized Shallots, Greek Olives and Prosciutto in a simple white wine and tomato sauce.
Spicy Stuffed Acorn Squash, filled with Tex-Mex style sausage and peppers
Stuffed Yellow Peppers, with Beef and Orzo, redolent with spices from Mediterranean
Chard Leaves Stuffed with Bacon and Mushrooms, finished with a dollop of melted goat cheese
Stuffed Zucchini based on a French recipe for 'Courgette farcies', this stuffs with raw ingredients.
Stuffed Squash Rolls, with beef, onions and ricotta, topped with fresh tomato sauce
Stuffed Acorn Squash with Beef and Rice, finished with toasted sesame seeds for a Chinese twist
Roast Pork on a Bed of Onions, stuffed with ham and sage
Mini Pumpkins Stuffed with Ham, Walnuts and Sage, serve as a first course or holiday side dish.
Stuffed Summer Squash with Tomato, Bacon & Herbs, an easy, summer first course
Giant Burger Stuffed with Green Garlic, fresh chives, oregano and feta - meat loaf from the grill
Chard Leaves Stuffed with Sausage and Herbs, with a Pesto Rosso - Ricotta Sauce
Mushroom & Bacon Stuffed Zucchini, with soft Goat Cheese and Garlic Mushroom Caps
Acorn Squash Stuffed with Peppers and Leeks, serve as a first course or vegetable side
Stuffed Bell Peppers, Oriental Style, a switch from the usual stuffed green pepper